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Slow Baked Cherry Pecan Bread

May 25, 2010 By The Recipe Mom Leave a Comment
bread

What You Need:

1 (6 oz.) jar maraschino cherries
1 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 C of sugar
3/4 C of pecans, coarsely chopped

How to Make It:

Drain the cherries reserving 1/3 C of the juice and finely chop the cherries.
Mix together the flour, baking powder and salt.
Beat the eggs and sugar together in a separate bowl until thick.
Add the cherry juice and flour to the egg mixture, alternating between the two and stir after each addition.
Stir in the pecans and cherries.
Spray a crock pot insert with a non stick cooking spray.
Lightly flour the insert knocking off any extra flour.
Spread the batter evenly into the insert and cover.
Place the insert into the slow cooker.
Cover and cook on high for 3 hours.
Remove the bread and allow it to stand 10 minutes before slicing.

Makes 6 servings

Making bread is a snap in the slow cooker. If you don’t have a baking insert for your slow cooker substitute a clean 2 lb. coffee can instead. When using a coffee can the cooking time does not change. Be sure to cover the can with 6 layers of paper towel after you have placed in it in the slow cooker.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Filed Under: Breads and Muffins, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Maple Topped Cinnamon Rolls

May 11, 2010 By The Recipe Mom 1 Comment
cinnamonrolls

What You Need:

1/3 C + 1 tsp sugar, divided
1 pkg. dry yeast
3/4 C warm water, 100 to 110 degrees
5 tbsp butter, melted and divided
1/2 tsp salt
1 large egg
3 1/2 C of flour
2/3 C of brown sugar
1 tsp ground cinnamon
1 tsp orange peel, grated
1/4 C pecans, chopped
1 C powdered sugar
2 tbsp maple syrup
1 tbsp fat free milk

How to Make It:

Stir 1 tsp of the sugar and the yeast into the warm water until dissolved.
Allow to stand undisturbed for 5 minutes.
Whisk together the remaining sugar, 3 tbsp of butter, the salt and the egg together.
Add the yeast mixture and beat with an electric mixer on medium until well blended.
Add the flour slowly, beating as you add on low until the mixture forms a soft dough.
Lightly flour a flat surface and turn the dough out onto the flour.
Knead the dough for 5 minutes, adding 1 tbsp of flour if necessary, until the dough is smooth and elastic.
Spray a non metal bowl with cooking spray and add the dough ball, turning to coat.
Cover and allow to rest 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface and punch it down using your knuckles.
Roll the dough into a rectangle and brush the top side with the remaining butter.
Toss together in a mixing bowl the brown sugar, cinnamon and orange peel.
Scatter the mixture over the dough to within 1/2 inch of all the edges.
Roll the dough, beginning with a long side into a tight jelly roll.
Slice the rolls into 18 pieces and place cut side up into a baking pan.
Cover and allow rising for 1 hour or until doubled in size.
Set the oven temperature to 375 allowing it to preheat.
Bake the rolls 20 minutes or until the tops are a golden brown.
Place the powdered sugar, syrup and milk into a bowl and whisk until smooth.
Top the warm rolls with the glaze and serve.

Makes 18 rolls

Try these rolls for breakfast or a brunch and see how fast they go. A regular glaze of powdered sugar and milk may used if you wish. Waiting on the dough to rise before you baking them is the only hard part when it comes to making these tasty breakfast treats.

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Pecan Coated Pork Hoagies

April 28, 2010 By The Recipe Mom Leave a Comment
porkhoagie

What You Need:

4 boneless pork chops
1/4 C flour
1 egg, lightly beaten
2 Tbsp Dijon style mustard
1/4 tsp cayenne pepper
1/2 C dry bread crumbs
1/2 C of pecans, ground
2 Tbsp canola oil
4 hoagie buns

How to Make It:

Pound the chops between 2 pieces of plastic wrap until they are a 1/4 inch thick.
Place the flour into a shallow bowl.
In a separate shallow bowl, mix together the egg, mustard and cayenne pepper.
In a third shallow bowl combine the breadcrumbs and pecans.
Cover the meat with the flour then dip into the egg mixture.
Place the meat into the bread crumbs and roll to cover completely.
Place the oil into a skillet and heat over medium high heat.
Lay the coated pork into the skillet and cook for 4 minutes.
If the meat seems to be browning to quickly adjust the heat to medium.
Turn over and continue cooking 4 minutes longer or until the pork is cooked through.

Makes 4 servings

Lunches don’t have to be expensive to be satisfying. This recipe is proof of that. It is not only great tasting but filling and very budget friendly. Top your hoagies with cheese, tomatoes and a leaf of lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 634; Fat 31g; Saturated Fat 6g; Carbohydrates 51g; Fiber 4g; Protein 38g; Cholesterol 122 mg; Sodium 987 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , ,

Crunchy Yuletide Dessert

December 3, 2009 By The Recipe Mom Leave a Comment
yuletidedessert

yuletidedessertWhat You Need:

1 (21 oz.) can cherry pie filling
1 (18 1/4 oz.) pkg. yellow cake mix
1/2 C butter, melted
1/3 C of walnuts, chopped

How to Make It:

In a 1 1/2 qt crock pot put the pie filling.
Combine the cake mix and butter in a small bow and mix until crumbly.
Crumble the mixture over the pie filling.
Spread the walnuts evenly over the top of the crumb mixture.
Cover the crock pot and cook on low for 3 hours.

Makes 12 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 5 minutes

This is a quick and simple dessert to serve with your Christmas dinner. You may use any type of pie filling. Use pecans instead of the walnuts for a little different taste.

Filed Under: Desserts, Recipe Cards Tagged With: , , , , , , ,

Curb Their Hunger with Christmas Appetizers

November 26, 2009 By The Recipe Mom Leave a Comment
fruitveggieplates

fruitveggieplatesIt’s Christmas and everyone is anticipating the Christmas dinner. The mouthwatering smells from the kitchen have everyone’s stomach growling. Sneaking to kitchen to take a bite is often the most stressful time for family and friends. They don’t want to be in the way but those smells make it impossible to stay away.

Appetizers can help to curb the hunger but still leave room for that turkey and all the fixings. Appetizers don’t have to be heavy. Depending on how long it will be before dinner or if a hearty breakfast was served will determine on the type of appetizers you serve.

Some examples of Christmas appetizers might be:

• Nuts
• Cheese
• Vegetables and dip
• Fruit
• Finger sandwiches
• Chicken nuggets

Nuts can be placed in bowls right from the package. Roasted nuts such as pecans or walnuts are quite tasty. Spruce them up by adding a sugar glaze.

Cheese can be cut in cubes and placed on trays. Cheese and crackers are also a good idea. Cheese balls rolled in nuts or herbs or spreadable cheese topped with bacon, tomatoes or olive slices are great with any type of crackers.

Vegetables and dip make a great appetizer. It’s healthy and won’t spoil their Christmas dinner appetite.

Another healthy appetizer is fresh fruit. Sprinkle the cut fruit with lemon juice to keep it from turning brown. Add a fruit dip made with yogurt for a special treat.

Finger sandwiches are easy to make. Chicken, tuna, ham and turkey salad are great ideas for finger sandwiches. Be sure to leave them refrigerated until time to serve. Anything that is made with mayonnaise shouldn’t be left out for more than a few hours. Deli sliced roast beef and cheese also make easy but tasty finger sandwiches.

Chicken nuggets make wonderful appetizers. Bake them and place them on a tray with toothpicks. Add sides of barbecue sauce or honey mustard for dipping. Wrap them in bacon before baking for something a little fancier.

These are just a few ideas for your Christmas appetizers. Add them to your grocery list this year and keep the nibblers out of the kitchen until it’s time to help with the clean up.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , ,

Crunchy Coconut Cookie Pizza

September 23, 2009 By The Recipe Mom Leave a Comment
cookiepizza

cookiepizzaWhat You Need:

1/2 C butter, softened to room temperature
3/4 C brown sugar
1 egg
1 1/2 t vanilla extract
1 C of flour
1 C quick cooking oats
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 (12.6 oz.) bag of Halloween M&M’s
1/2 C chopped pecans
1/4 C sweet coconut, flaked

How to Make It:

The oven is set to preheat to 350 degrees.
Spray a 12 inch pizza pan generously with a non stick cooking spray.
In a small mixing bowl put the softened butter.
Dump in the brown sugar and beat on low speed using and electric mixer until creamy.
With the mixer on medium speed, beat in the egg and vanilla until well combined.
Fold in the oats, baking powder, baking soda and salt until blended well.
Fold in 1 C of the M&M candies.
Firmly press the mixture onto the prepared pizza pan.
Press the remaining M&M’s into the batter.
Put in the preheated oven 20 minutes or until golden brown.
Take from oven and cool on a wire rack and then cut into triangles to serve.

This cookie pizza will brighten children’s Halloween and it’s quick and simple. Having trouble finding Halloween M&M’s go to http://www.mms.com and order your own customized candies. You can also buy regular M&M’s and just use the orange and brown ones. The rest can be eaten during your party.

Makes 12 cookie

Filed Under: Cakes and Cookies, Halloween, Kid Friendly, Recipes Tagged With: , , , , , , , , ,

Spiced Caramel Apple Surprise

September 19, 2009 By The Recipe Mom Leave a Comment
candyapples

candyapplesWhat You Need:

1 (18 1/4 oz.) pkg. spice cake mix
2 C tart apples, peeled and chopped
20 caramels
3 T of milk
1 C pecans, toasted and chopped fine
12 Popsicle sticks

How to Make It:

Allow the oven to preheat to 350 degrees.
Using paper liners line each cup in a muffin tin.
Prepare the cake batter according to the direction for cupcakes.
Gently fold the apples into the batter.
Fill the lined muffin cups 3/4 full of batter.
Put in the preheated oven and bake 20 minute or until a toothpick comes out clean.
Cool the cupcakes in the pan for 10 minutes.
Finish cooling on a wire rack until they are room temperature.
In a small saucepan over low heat put the caramels and milk.
Stirring frequently cook for 10 minutes or until the caramels have melted and the mixture is very smooth.
Spread the caramel mixture evenly over the top of all the cupcakes.
Sprinkle pecans over the caramel mixture.
Place a Popsicle stick into the middle of each cupcake and remove the paper lines before serving.

The highlight of Halloween is caramel apples but they can be messy and hard to eat for a lot of children. These cupcakes will take the place of those caramel apples and are a lot easier to eat. They make a great treat for all ages.

Makes 12 cupcakes

Filed Under: Cakes and Cookies, Desserts, Halloween, Kid Friendly, Recipes, Snacks Tagged With: , , , , , ,

Cool Cucumber Orange Salad

July 6, 2009 By The Recipe Mom Leave a Comment
cool-cukes

cool-cukesWhat You Need:

2 cucumber, sliced
4 naval orange, peeled and sectioned
1/2 C of honey
1 C of orange juice
1/2 C of olive oil
1 tsp cider vinegar

How to Make It:

Place the cucumber slices and orange segments in a serving bowl.
Place the honey into a small mixing bowl.
Whisk the orange juice, oil and vinegar into the honey until blended in well.
Pour the sauce over the cucumbers and oranges and gently toss to coat.

Makes 8 servings

Slice the cucumbers with a serrated knife and place the salad over a bed of lettuce before serving to give this salad an elegant look. Sprinkle the top with chopped pecans for a little crunch.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , ,

Bartlett Pear and Pecan Salad

July 5, 2009 By The Recipe Mom Leave a Comment
pears

pearsWhat You Need:

1 C pecan pieces
1 C extra virgin olive oil
4 tbsp sherry vinegar
2 tbsp shallots, chopped fine
1 tsp salt
1/2 tsp pepper
4 Bartlett pears, cored but not peeled and cut into sections
1/2 C of blue cheese, crumbled

How to Make It:

Place a skillet over medium heat allowing the skillet to heat up.
Sprinkle the pecan pieces into the hot skillet.
Cook 4 minutes, stirring often until the pecans are toasted.
Remove and set aside.
Whisk the olive oil and vinegar together in a small mixing bowl.
Stir in the shallots, salt and pepper.
Place the pears into a serving bowl.
Sprinkle the cheese into the pears.
Pour the dressing over the top.
Sprinkle the salad evenly with the toasted pecans.

Makes 8 servings

Apricot halves or orange segments can be used in place of the pears if you prefer.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , ,

Fruited Picnic Salad

July 3, 2009 By The Recipe Mom Leave a Comment
fruited-salad

fruited-saladWhat You Need:

1 (11 oz.) can mandarin oranges with juice
1 (8 oz.) can crushed pineapple with juice
1/3 C of sugar
1 tbsp flour
1/8 tsp salt
1 egg, lightly beaten
2 C elbow macaroni, cooked
1 C whipped topping
1/4 C pecans, chopped

How to Make It:

Drain the juice from the two cans of fruit and pour into a 1 C measuring cup.
Add enough water to the juice to make 1 C.
Place the fruit into a bowl, cover and refrigerate.
Place the sugar into a large saucepan.
Add the flour and salt to the saucepan and toss to combine.
Stir the juice water mixture into the pan and stir until smooth
Cook the mixture over medium high heat, stirring continuously, 5 minutes or until thick.
Reduce the heat to low, cook 1 minute stirring continuously.
Remove the pan from the heat and remove 1 T of the mixture.
Stir the 1 T of mixture into the egg until well blended.
Pour the egg mixture into the saucepan and stir until combined.
Place the pan back on medium heat and bring it to a gentle boil.
Cook 2 minutes stirring constantly then remove from the pan from the heat.
Place the cooked and cooled macaroni into a bowl.
Pour the sauce over the macaroni and stir until coated well.
Cover the bowl and place in the refrigerator at least 8 hours or overnight.
Before serving, fold in the chilled fruit, whipped topping and sprinkle with the pecans.

Makes 8 servings

Although this salad sounds sweet it really isn’t. There is also no macaroni taste to this salad. It’s just a nice refreshing salad to serve on a hot July day. Add maraschino cherries

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , ,
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